Instant Pot Chicken Tikka Masala Recipe – Creamy & Spicy

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chicken Tikka Masala Recipe – Creamy & Spicy

Hey everyone! If you’re anything like me, you love a good Chicken Tikka Masala. It’s that perfect blend of creamy, spicy, and comforting – and honestly, it’s a guaranteed crowd-pleaser. I remember the first time I tried to make this at home… it took hours. But thanks to the Instant Pot, we can get that same incredible flavor in a fraction of the time! This recipe is my go-to for a weeknight treat or when I’m having friends over. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Chicken Tikka Masala is a game-changer. It’s unbelievably flavorful, surprisingly easy, and so much faster than traditional methods. Seriously, who wants to spend all day simmering a sauce when you can have restaurant-quality Tikka Masala on the table in under an hour? Plus, the Instant Pot keeps the chicken incredibly tender. You’ll love how simple it is to create this classic Indian dish at home.

Ingredients

Here’s what you’ll need to make this dreamy Chicken Tikka Masala:

• 1 lb chicken tenderloin (cut into 1” cubes) – about 450g
• 3 tbsp plain yogurt – about 45ml
• 1-2 tbsp tandoori masala powder – about 15-30ml
• ½ – 1 tsp lemon juice – about 2.5-5ml
• ½ tsp salt – about 2.5g
• 2 tbsp ghee or butter – about 30ml
• 1 tbsp neutral oil – about 15ml
• 1 small to medium yellow onion
• 5 cloves garlic
• ½ inch piece ginger (roughly chopped)
• 3 medium ripe tomatoes
• 2 tsp tomato paste – about 10ml
• 1 small Serrano pepper (chopped)
• 1 tsp Kashmiri chili powder or paprika – about 5ml
• 1 tsp cumin powder – about 5ml
• 1 tsp coriander powder – about 5ml
• ½ tsp turmeric – about 2.5ml
• ½ – ¾ tsp red chili powder or cayenne
• ½ tsp black pepper powder – about 2.5g
• 1 tsp salt – about 5g
• ½ – ¾ tsp sugar
• ½ cup water – about 120ml
• 1-2 tbsp butter (roughly chopped) – about 15-30ml
• ½ cup heavy whipping cream – about 120ml
• 1 tsp dried fenugreek leaves (methi) – about 5ml
• ½ tsp garam masala – about 2.5ml
• 1-2 tbsp cilantro (chopped, for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Tandoori Masala: This is the heart of the flavor! You can find it at most Indian grocery stores, or online. Different brands vary in spice level, so adjust to your preference.
• Ghee: Ghee (clarified butter) adds a beautiful richness. If you don’t have it, regular butter works just fine, but ghee really elevates the flavor.
• Kashmiri Chili Powder: This isn’t about heat, it’s about color! It gives the sauce that gorgeous, vibrant red hue. If you can’t find it, paprika is a good substitute.
• Fenugreek Leaves (Methi): Don’t skip these! They have a unique, slightly bitter flavor that’s essential to authentic Tikka Masala. You can find them dried at Indian grocery stores.
• Spice Levels: Traditionally, Tikka Masala has a good kick. But feel free to adjust the amount of chili powder to suit your taste. Some regions in India prefer a milder flavor, while others like it fiery!

Step-By-Step Instructions

Alright, let’s get this show on the road!

1. First, marinate the chicken. In a bowl, combine the chicken tenderloin with yogurt, tandoori masala, lemon juice, and salt. Give it a good mix and let it sit for at least 20 minutes (longer is even better!).
2. Now, let’s build the base of our sauce. Finely chop the onion, garlic, and ginger in a food processor. You want it to be a smooth paste.
3. Turn on your Instant Pot to the ‘Sauté’ function. Add the ghee and oil. Once hot, add the onion mixture and sauté for 8-10 minutes, until golden brown and fragrant. Don’t rush this step – it’s where a lot of the flavor develops!
4. Next, blend the tomatoes until smooth. Add the blended tomatoes and tomato paste to the Instant Pot, along with the chopped Serrano pepper, Kashmiri chili powder, cumin powder, coriander powder, turmeric, red chili powder, black pepper, salt, and sugar. Cook for 6-7 minutes, stirring occasionally.
5. Add the marinated chicken and ½ cup of water to the Instant Pot. Give everything a good stir to combine.
6. Secure the lid and set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes.
7. Once the cooking time is up, let the pressure release naturally for 5-7 minutes, then manually release any remaining pressure.
8. Switch the Instant Pot back to ‘Sauté’ mode. Stir in the butter and heavy cream. Simmer for a few minutes, stirring constantly, until the sauce thickens to your liking.
9. Finally, stir in the dried fenugreek leaves and garam masala. Taste and adjust seasoning as needed.
10. Garnish with fresh cilantro and serve hot with naan or rice!

Expert Tips

• Don’t be afraid to experiment with the spices! A little extra cumin or coriander can really make a difference.
• For a richer sauce, use full-fat yogurt and heavy cream.
• If the sauce is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Marinating the chicken overnight will result in even more tender and flavorful results.

Variations

• Vegan Adaptation: Substitute the chicken with paneer (Indian cheese) or chickpeas. Use plant-based yogurt and cream, and replace ghee with vegan butter or oil.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder or cayenne pepper to control the heat. You can also remove the seeds from the Serrano pepper for a milder flavor.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check that your tandoori masala doesn’t contain any gluten-based ingredients.
• Festival Adaptations: This is a fantastic dish to make for Diwali or any festive occasion. My family always requests it!

Serving Suggestions

Chicken Tikka Masala is best served hot with:

• Naan bread (for soaking up all that delicious sauce!)
• Basmati rice
• Raita (yogurt dip)
• A side of chopped onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so you might need to add a splash of water when reheating.

FAQs

Is this recipe authentically Tikka Masala?

That’s a great question! Tikka Masala has a fascinating history and many regional variations. This recipe is inspired by traditional flavors but adapted for the Instant Pot and modern tastes.

Can I use a different type of chili pepper?

Absolutely! Jalapeños or Thai chilies can be used in place of Serrano peppers, but be mindful of their heat levels.

What is the best rice to serve with Chicken Tikka Masala?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the richness of the sauce perfectly.

Can I make this ahead of time?

You can definitely marinate the chicken and prepare the sauce base ahead of time. Store them separately in the refrigerator and then finish cooking when you’re ready to eat.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half or coconut cream for a slightly different flavor profile.